Light & Luscious Coconut Layer Cake

SERVINGS: 10-12 SLICES

Can a cake be indulgent and smart? You bet. This elevated coconut layer cake is fluffy, rich, and beautifully balanced with natural sweetness and creamy frosting— minus the sugar overload. It’s an ideal treat for anyone wanting a lighter option without sacrificing taste.

Ingredients:

Cake Layers

1 ¾ sticks unsalted butter, softened (or diabetes-friendly plant-based butter)
2 ½ cups almond flour (or 1:1 gluten-free baking flour)
1 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
⅔ cup unsweetened almond milk + 1 tablespoon lemon juice (let sit 5 minutes)
⅓ cup unsweetened coconut cream, stirred well
1 ½ cups erythritol or allulose sweetener (divided: 1 cup + ½ cup)
4 large eggs, separated
2 teaspoons vanilla extract
¾ teaspoon coconut extract

Frosting

1 ¾ sticks unsalted butter, softened
10 ounces light cream cheese
3 cups powdered erythritol or monk fruit sweetener
½ teaspoon salt
1 teaspoon vanilla extract
¾ teaspoon coconut extract
1 ¾ cups unsweetened shredded coconut

Instructions

1. Make the Cake:
Preheat the oven to 340°F and place the racks in the center and lower third of the oven.
Grease three 9-inch round cake pans and line with parchment. Lightly dust with almond flour or gluten-free flour.
In a medium bowl, whisk the almond flour, baking powder, baking soda, and salt.
In a small bowl, combine almond milk mixture and coconut cream.
Cream the butter with 1 cup erythritol until light and airy (about 4 minutes).
Add egg yolks one at a time, mixing well after each. Stir in vanilla and coconut extracts.
Reduce mixer speed to low. Alternate adding flour mixture and milk mixture in three rounds.
In a separate bowl, beat egg whites with remaining ½ cup erythritol until glossy stiff peaks form (4–5 minutes).
Gently fold whipped egg whites into batter in 2–3 additions.
Divide batter evenly between the pans. Bake for 33 to 38 minutes, rotating halfway through, until tops are lightly golden and centers spring back.
Cool in pans for 15–20 minutes, then transfer to racks. Peel off parchment and let cool completely.
2. Frosting & Assembly:
Beat butter and cream cheese until silky smooth (about 2 minutes).
Add half the sweetener and mix on low. Add remaining sweetener, salt, and extracts. Beat until light and fluffy (about 3 minutes).
Stack and frost each layer, covering the top and sides generously.
Press shredded coconut gently onto frosting to coat the outside.

NUTRITION Per Serving % of Daily Value

Calories 340 —
Total Fat 30.2g —
Saturated Fat 17.2g —
Polyunsaturated Fat 1.8g —
Monounsaturated Fat 9.0g —
Trans Fat 0g —
Cholesterol 125mg —
Sodium 160mg ~7%
Total Carbohydrates 14.5g —
Dietary Fiber 5.6g —
Total Sugars 2.3g —
Protein 6.3g —
Vitamin A 220mcg ~24%
Vitamin C 0mg —
Vitamin D 0mcg —
Potassium 125mg ~3%
Calcium 60mg ~5%
Iron 1.1mg ~6%

This AMAZING Recipe can be found in my Diabetic Desserts Cookbook here